Fall Treats: Baked Pumpkin Cinnamon Sugar Donuts

Posted by Olivia Harris on November 21, 2017

Our friend Amber over at GOOD SAINT shared this scrumptious recipe that screams fall goodness. If you haven't ever been apple picking in the fall, you're missing out on the best part: the cinnamon sugar doughnuts!

Pumpkin Cinnamon Sugar Donuts

You can make baked donuts easily with a donut pan- no deep frying required. This recipe is also vegan, and can be made gluten free with flour substitution. Share a batch of cinnamon sugar goodness with a mug of hot apple cider and voila! Cozy fall snack complete.

Mix the dry ingredients into the wet ingredients about 1/2 cup at a time, stirring gently to combine after each addition. Your batter should be on the thicker side and not pourable. Think more like cookies and less like cake.

Once the batter is combined and ready, use a spoon to place the batter into the donut pan. Distribute evenly.

Bake for 10-12 minutes until an inserted toothpick comes out clean and the donuts spring back lightly when pressed. Cool on a wire rack.

While the donuts are cooling, pour the 1/4 of melted coconut oil or vegan butter into a shallow bowl. In a separate shallow bowl, mix the cinnamon and sugar together.

Once your donuts are cool, dip one side into the coconut oil, then dip it into the cinnamon sugar mixture. Gently shake off the excess and dip again for the other side of the doughnut. Be sure to coat & sugar the sides as well!

Try not to eat all of them at once.

Pro tip: These donuts are best enjoyed fresh. If you want to save more for later, place any leftover donuts in a ziplock bag lined with paper towels. Spread the donuts out in one layer and store in the fridge.